If you are in a hurray than this recipe will be for you. I seem to always say that. Perhaps we are always in a hurray… LOL! Two ingredients and 35-40 minutes is all you need to whip up this high protein recipe. This wonderful Cottage Cheese Flatbread has become our most recent quick snack food and tastes fantastic! Cottage cheese is not a cheese we gravitate to normally, we find it a little bland. But in this baked form with it’s crisp edges and light and airy centre we have found it really enjoyable and we kept making it!
When I first made it I simply added some chicken, micro greens and some fresh tomatoes from the garden and voila we had a wonderful lunch. I don’t think you will be disappointed. If however, you are like me and don’t naturally gravitate to Cottage Cheese give this a go because I was delightfully surprised.
Here’s what you’ll need:
- 1 cup of organic cottage cheese
- 2 organic eggs (medium or large)
- 1 teapsoon of organic garlic powder (or slightly less depending on your taste)
- 1 teaspoon organic Italian herbs (plus extra for sprinkling on top)
Here’s how you put it together:
- Turn on oven to 180 degress celcius.
- Place all ingredients into a blender and process until smooth and a little runny.
- Line a rectangle or circle baking dish with baking paper (make sure you use it!).
- Pour the mixture onto the baking paper, making sure it is evenly spread.
- Sprinkle with extra herbs of your choice if desired.
- Bake for 35-40 minutes.
- When golden brown around the edges remove from the oven. It will puff up when cooking and once removed from the oven will flatten out a little.
- Allow to cool completely.
- Once cool, cut in half to make a sandwich, add your toppings and enjoy.
Tips:
- We love Italian herbs so we use that for our seasoning. But you could add basil, oregano, paprika, ground mustard, parsely, chives. It really depends on the occassion and your taste buds.
- If you are using low fat cottage cheese it will come out lighter in colour.
- Turn your flat bread into a pizza! Add passata sauce, red pepers, sundried tomoatoes, olives and some grated cheese and cook for a further 10 mins of so until the cheese has melted. Allow to cool slightly and then serve.
- If you are making a thinner base 35-40 mins will be plenty of time but watch it. If making a thicker base you will need to adjust the time to be a little longer.
- Our favourite toppings are chicken, tomatoes, micro greens or salad mix from the garden sprinkled with our green dressing.
Storage:
- We didn’t have anything left over, but if you do store int he fridge for up to two days between sheets of baking paper. You can reheat in the oven prior to eating the next day.
